Brunch

zucchini corn pancakes takes 15 minutes to prepare.

zucchini corn pancakes takes 20 minutes to cook.

zucchini corn pancakes makes 12 servings.

The ingredients for zucchini corn pancakes are:

4 large eggs, beaten
1/2 cup milk
1/4 cup olive oil
2 tsp salt
1/2 tsp ground pepper
1 tsp dried basil
1 tsp dried oregano
3 cups grated zucchini (about one large zucchini)
1 cup fresh sweet corn off the cob or frozen corn
1 cup shredded cheddar cheese (or your favorite cheese)
1 3/4 cups unbleached all-purpose flour

Here is how you make zucchini corn pancakes:

In a large bowl, combine eggs, milk, oil, salt, pepper and dried herbs. Whisk to combine.Add the zucchini, corn and cheddar cheese and stir thoroughly with a spatula.Add the flour and stir until thoroughly combined and there are no pockets of dry flour hiding in the batter.Heat a large cast-iron skillet or griddle to medium-high heat, adding a very small amount of oil to the skillet/griddle. Using an ice cream scoop, scoop 1/4-cupfuls of batter onto the skillet and flatten, if necessary, with the back of the scoop into a circle about 4 inches in diameter. Cook on each side about 3-4 minutes, or until a deep golden brown. Remove from skillet and transfer to a plate. Repeat with remaining batter.Serving Size:?makes 10 one 1 inch pancakes. 1 serving = 1 pancake

The nutritional information for zucchini corn pancakes is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 190.7

• Total Fat: 9.9 g
• Cholesterol: 72.8 mg
• Sodium: 476.5 mg
• Total Carbs: 18.5 g
• Dietary Fiber: 1.1 g
• Protein: 7.2 g

The dietary needs meet for zucchini corn pancakes is Vegetarian